“Griot"
This delicious dish is a staple in every Haitian home. The well-seasoned chunks of pork are usually served with fried plantains, a lettuce and tomato salad, and pickles.
Amount |
Items Needed |
5 to 7 lbs. |
Boneless Pork Picnic Shoulder, cut into large cubes |
2 |
Limes |
½ cup |
Lemon Juice |
¼ cup |
Sour Orange Juice |
3 tbsp. |
Salt |
½ tbsp. |
Minced Garlic |
½ tbsp. |
Whole Cloves (about 20) |
½ tbsp. |
Black Pepper |
½ tbsp. |
Lawry’s Seasoned Salt |
1 tsp. |
Soy Sauce |
3 to 4 |
Fresh Thyme Leaf |
1 |
Whole Green Hot Pepper (optional) |
¼ cup |
Oil |
Serves 6 to 8
Instructions
Preheat oven at 4000 F (2000 C).
Place meat in a large bowl and pour 2 tbsp. of salt and ½ cup of lemon juice. Mix well and let sit for 2 minutes. Cut the limes into 3 pieces each and clean meat with them. Rinse meat with cold water and drain well. Place clean meat in a 6 to 8 Qt. Dutch oven or pressure cooker. Add all remaining ingredients (except oil) and mix thoroughly. Refrigerate for at least 15 minutes before cooking.
Cooking Directions
Dutch Oven: Add 1 cup of water to meat and cover. Stir occasionally. Cook on Medium heat until meat is fully cooked and tender (about 40 minutes to 1 hour).
Pressure Cooker: Make sure Pressure Cooker is securely locked. Place on High Heat for 15 minutes. Reduce heat and cook for another 12 to 15 minutes.
DO NOT OPEN YET. Let it cool off before opening or place under cold running water to reduce steam. Be very careful.
Drain cooked meat, cut into medium pieces, and place in an oven safe dish. Add ¼ cup of oil and mix well. Place meat in oven for about 35 to 45 minutes or until brown. Turn every 15 minutes. Do not over bake.
Garnish with sliced onions and green or red bell peppers.
Excellent with “Banane Pezé” (Fried Green Plaintains)
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See recipe at http://www.everythinghaitian.com/griot_recipe_asp
